How to make steamed bread delicious? For people in different regions, eating habits are naturally very different, so for northerners, the temptation of pasta will be even greater, and they like to eat pasta such as steamed bread. So how to make steamed bread delicious?

How to eat steamed bread well? 1 1, the yeast melts first.

Yeast is actually an edible fungus. After drying, the yeast is actually in a "sleeping state", and when it is put back into warm water, it will resume its activity. So the yeast must be melted with warm water first, and more water can be added. After the yeast is stirred, flour and flour can be added directly.

2. Add the right amount of sugar.

Sugar and yeast can be added together. Adding sugar can help the yeast fully wake up, make the flour easier to ferment, improve the taste of steamed bread, and make steamed bread taste sweeter. However, for health, don't overdo it.

3. Knead the dough and expel the air

When making dough, when the dough is 2-3 times larger than the original dough, a lot of air will be generated inside the dough. It's time to knead the dough. The process of kneading dough is actually venting the dough. It's best to knead for a while to let the dough fully exhaust, about 10- 15 minutes, and the steamed buns will be smooth and delicate.

Step 4 wake up

After the dough is exhausted, it is made into the shape of steamed bread. Don't rush to steam at this time. Put it in a steamer and let it stand for 20-30 minutes. Let the dough wake up for a while. When steamed bread is swollen, it will be fluffy and soft.

5, cold water pot

Many people are used to steaming steamed buns with hot water or boiled water. They all think that it is faster to boil water without hot water, but steamed buns are not soft enough to eat. You can slowly heat steamed buns with cold water, which has the function of re-fermentation, and the taste of steamed buns is better.

6. Steam in the fire

Steamed steamed bread must have a fire, which can ensure enough steam. If there is not enough steam, the surface of steamed bread is easy to collapse, crack and be unsmooth, and there are bubbles on the surface of steamed bread, which is not soft in taste.

7, steamed bread time

Steaming steamed bread takes more than 30 minutes. The so-called "fighting for a sigh of relief" means giving steamed bread enough steam. Never open the lid in the middle, add enough water and avoid the dry pot.

8. Don't take it out immediately after steaming.

After steaming steamed bread, simmer for a few minutes on low fire to prevent cold air from shrinking steamed bread, which will not look good on the surface and affect the taste.

Matters needing attention in steaming steamed bread

① Selection of flour

Generally, you don't need any special flour to make steamed bread (unlike making cakes and bread), just buy a bag of flour in the supermarket (the flour in the supermarket is usually medium gluten flour)

② Selection of yeast

It is essential to make steamed bread yeast. If you add sugar to steamed bread, you should choose high-sugar tolerant yeast, otherwise the yeast will fail, but sometimes the yeast after opening may fail if it is not placed properly.

③ Matters needing attention in fermentation.

After adding water and yeast to flour, it began to ferment. When the temperature is high, you can add a little less yeast (4~5g in 500g flour), and then just put it aside for an hour or two. Add more yeast in winter and keep it in a warm place for as long as possible.

④ the design of steamed bread

You can add some red dates to the steamed bread, or you can wrap it in stuffing (so it becomes steamed bread).

⑤ Why does yeast fail?

Dissolve yeast in warm water and then add it to flour (not hot water, which will make yeast ineffective), and then put it into flour to feel easier to ferment. If the yeast you use doesn't work after two or three times, then you need to buy a new one (the yeast is sealed and stored in a cool place after opening).

How to make steamed bread? Eat 2 black rice steamed buns.

Author: Haider

Formula: black rice cake powder 100g, medium gluten flour 500g, whipped cream 45g, yeast powder 6g and water 360g.

Practice steps:

1. Weigh medium gluten flour and black rice cake powder and put them in a container. 2. Add yeast powder, whipped cream and water. 3. With the help of a spoon or chopsticks, stir into a flocculent surface. 4. Knead into smooth dough by hand.

5. Put the dough in a warm place to ferment. When it is two or three times as big, poke a hole in the middle with your finger, and it will ferment without retracting or collapsing. 6. Take out the dough and put it on the panel, and add some flour according to the hardness of the dough. 7. Get a dough that is neither soft nor hard and very elastic. 8. Divide the dough evenly into 12 portions.

9. Knead each small dough into a steamed bread shape and relax for about 20 minutes.

10, boiling water, steaming on medium fire for about 20 minutes. 1 1, finished product

12, although the color is a little dark, it tastes really good.

Laomian mantou

Author: He Xiaohe

Formula: new and old flour 300g, water 120g, yeast1g.

Practice steps:

1, food preparation. This old flour is different from ordinary flour. The steamed bread made with old flour tastes better. I ate it when I was a child. Steamed bread tastes better.

2. Mix the flour first, and add120g of water to 200g of flour. Stir with chopsticks into a flocculent shape to avoid sticking a lot of batter on your hands.

3. Knead the flocculent dough with your hands a few times and make it into dough. Your hands are still clean. Cover with plastic wrap and put it in a warm place to start fermentation.

4. There are dense holes in the fermented dough.

5. Move the dough to the kneading pad, and then sprinkle with100g of old flour. Next, knead the dough vigorously. Knead all the dry powder, and it will take about a few minutes.

6. In the end, the dough will be fine and smooth, and it will become much harder, so as to make delicious steamed bread.

7. Knead the dough into strips, cut off both ends, and divide the rest into 4 parts.

8. Cut each steamed bread embryo from the middle of the steamed bread, and don't cut it off. Knead the cut dough into small round steamed bread.

9. Put the steamed bread in the grate of the steamer, spread gauze under it, and leave enough space in the middle of the embryo.

10, after 20 minutes of awakening, the embryo becomes elastic and slightly larger.

1 1. After the SAIC is boiled by fire, steam it for 20 minutes. My steamed bread is small, if the big steamed bread can be steamed for a while.

12. Knead more dry flour in the fermented dough, and the steamed bread will be smoother.

13. The steaming time can be flexibly adjusted according to the size of steamed bread.

Black whole wheat steamed bread

Author: Yi Yi Ma

Formula:

Culture medium: 80g whole wheat flour, 80g yeast 1g and 80g water.

Main dough: 200 grams of new and good old flour, 2 grams of new and good yeast, 60 grams of water and 5 grams of sugar.

Production steps:

1, medium material

Put 1g yeast into 80g water, stir well, pour yeast water into whole wheat flour, stir well, cover with plastic wrap, and ferment at room temperature (20 degrees) for 3-4 hours until the dough swells to twice its size, and the dough has many pores, which can be drawn and used.

If you are an office worker like me, it doesn't matter if you can only operate at night. It is no problem to put the prepared seed flour in the refrigerator the first night and reuse it the next night.

2. Put 200 grams of new and old flour, 2 grams of new and good yeast, 60 grams of water and 5 grams of sugar into the pot.

3. Add medium-sized dough, knead it into smooth dough, cover it with plastic wrap and wake it for 30 minutes.

After 4.30 minutes, take out the exhaust and divide the dough into four parts.

5. Take one copy and roll it into thin slices with a rolling pin.

6. Roll it from one side to the other, turn it 90 degrees and roll it into a thin sheet.

7. After rolling, press the dough and knead the dough into a circle.

8. Put the kneaded dough on the pot drawer, and put oil paper or drawer cloth under the dough to prevent it from sticking to the pot.

9. After kneading the dough, cover it with a lid, and stir it for 30-40 minutes without fire until the dough grows to 1 and 5 times its original size.

10, turn the fire down after the water is boiled. 15 minutes later, turn off the fire and wait for 5 minutes after turning off the fire before opening the lid, which can prevent the steamed bread from suddenly collapsing in the cold.

1 1. here, the rolling method is used twice, which saves the process of kneading the dough repeatedly. Steamed bread can still have smooth surface, delicate texture and chewiness. You can try!

Pumpkin steamed bun

Author: Yuer Bakery

Formula: pumpkin 250g, old and new flour 350g, yeast 3g, fine sugar10g.

Production steps:

1. Peel the pumpkin, cut it into thin slices, steam it in an electric steamer 15 minutes, and take it out.

2. Pour out the steamed water and press the steamed pumpkin into mud with a spoon.

3. Add the fine sugar while it is hot and stir well until the fine sugar melts. Pumpkins are sweet, so put little or no sugar. )

4. When the pumpkin puree is cooled to warm, add yeast and stir well. (Too hot pumpkin paste will burn the yeast powder to death if it touches the yeast powder, thus losing the fermentation effect. )

5. Pour the flour into the pumpkin puree. It is suggested to reserve a part of flour and add the rest according to the softness of dough. I just divided the flour added twice.

6. Beat the flour into powder with chopsticks and knead the dough into smooth dough by hand. If you want to be lazy, put the mixed pumpkin puree and batter directly into the bread machine and knead the dough for 25 minutes. )

7. Knead the dough until it is smooth and take it out. Don't wake up, then knead the dough into long strips, and finally cut it into evenly sized agents.

7. Take a piece of dough and press it with the palm of your hand, then pinch it from the edge to the middle and fold it down into a smooth ball.

8. Put pumpkin steamed bread on the steamer grid, and put a piece of oil paper under each steamed bread. Leave some space between each steamed bread, because steamed bread will swell. Proofing pumpkin steamed bread embryo to the size of 1, and proofing for 5 times. This fermented steamed bread can't wake up for a long time, and this weather will last for 30 minutes. )

9. Wait until the proofing is in place and steam for 12 minutes. After steaming, don't hurry out of the pot, continue to stew for 3 minutes. When steamed bread grows bigger, it will take longer to steam.

10. The steamed pumpkin steamed bread is soft and Q-shaped with smooth skin. Steamed bread is soft, delicious and sweet, especially chewy.

Tips on how to eat steamed bread well

1. The dough for making steamed bread must be fermented, and the steamed bread must be fermented enough to ensure that the steamed bread is soft and delicious. If only yeast is added, the activity of dough will not be too strong and the fermentation effect will be poor. Adding a few drops of white vinegar will make dough ferment better.

2, and the old noodles are actually good treasures for fermented dough. In our hometown, the last time we steamed steamed steamed bread, we usually left a piece of noodles. After proper preservation, we used it as a strain to start fermentation. Old noodles need a proper amount of alkali, because it will sour the dough.

Alkali will destroy the nutrition of flour, and the dosage is difficult to master, so now we young people rarely use this method except mom.

3, and also pay attention to skills. In the early stage, in order to better ferment, we did not directly mix the dough with cold water, but with warm water, which not only made the dough ferment for a shorter time, but also made the dough ferment better.

To ferment dough, we usually wake it up. As long as the dough is almost kneaded, we will wake up for 20 minutes. This will make the dough smoother.

4, we must grasp the heat of the dough, steamed buns with small and medium fires are almost inedible. Only when the fire provides enough heat can the steamed buns be particularly large and there will be no hardening.

It usually takes about half an hour to steam steamed bread, and SAIC is in the pot. At the same time, make sure there is enough water in the pot, and don't add water halfway. Ensuring enough moisture can make steamed bread steam quickly. Drying the water will make the steamed bread smell burnt, and adding water in the middle will make the steamed bread taste bad in your mouth.